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Pancakes with meat or lazy chebureks

Meat-Filled Pancakes, or Lazy Chebureki

No dough to knead — the laziest meat-filled pancakes ever! A clever take on hearty, delicious chebureki (fried meat turnovers) with a juicy filling. The batter here turns out tender, sturdy, and pliable, so it's easy to work with. And since there's no shaping to do, these lazy chebureki come together fast.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Wheat flour

Milk

500

Eggs

Water (boiling)

100

Sugar

Salt

Vegetable oil

Ground meat

300

Fresh herbs

Onion

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 42 % 15 g

Carbohydrates 42 % 15 g

217 kcal

GI: 20 / 0 / 80

Cooking method

Step 1:

How do you make meat-filled pancakes, or lazy chebureki? Gather all your ingredients. Start with the batter. The milk and eggs should be at room temperature so the batter comes out right, so take them out of the fridge 1–2 hours ahead.
Step 2:

Wash the eggs with soap and water. In a deep bowl, whisk the eggs with the sugar and salt. There's no need to beat them to a foam.
Step 3:

Then add the milk and stir until smooth.
Step 4:

Sift the flour so it takes in some air and the pancakes come out light. Make a well in the flour and pour in the egg-and-milk mixture. Whisk until smooth. Add the rest of the flour a little at a time, until the batter is about as thick as heavy cream.
Step 5:

Add the vegetable oil and stir. Then pour in the boiling water and immediately stir quickly. Let the batter rest for 15–20 minutes.
Step 6:

While the batter rests, make the filling. Use whatever fresh herbs you like — parsley, cilantro, thyme, dill. I went with dill.
Step 7:

Peel, rinse, and finely chop the onion. Put the ground meat, herbs, and onion in a deep bowl so it's easy to mix.
Step 8:

Add salt and pepper to taste and knead the filling well until evenly combined. If it's stiff and hard to mix, add a splash of water and mix again.
Step 9:

Take a 9-inch (22 cm) skillet — a crêpe pan, or whatever pan you like for pancakes. Heat it until it's good and hot. Brush it with vegetable oil. Set the burner to medium (7 out of 10 on mine). Pour in a little batter and swirl and tilt the pan to spread it across the whole bottom. Right away, while the batter is still wet, spoon about a tablespoon of filling onto one half.
Step 10:

Using a spatula, lift the empty half of the pancake and fold it over the filling. Gently — so you don't tear the batter — press the edges together so they seal.
Step 11:

Cook the pancakes on both sides until golden brown. Brush the pan with more oil as needed if they start to stick.

If you love both chebureki and pancakes, this dish is right up your alley.
The amounts here made 8 pancakes for me.
These lazy chebureki taste every bit as good as the classic version. Serve them hot with vegetables, or just on their own.
Instead of sugar, you can use a heat-stable sweetener that holds up to cooking.
Fry with an oil that has a high smoke point! Every oil is only good up to a certain temperature — its smoke point, past which the oil starts to burn and forms harmful compounds, including carcinogens. With rare exceptions, unrefined oils have a low smoke point; they're full of unfiltered organic bits that scorch quickly. Refined oils handle heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.